There’s just something irresistible about the combination of fresh fruit and a golden, crumbly topping straight out of the oven. This Strawberry Peach Crisp is that kind of magic, a rustic summer dessert that’s as simple as it is stunning. Juicy sliced peaches and sweet strawberries bubble beneath a buttery oat crumble, filling your kitchen with a scent that practically demands a scoop of vanilla ice cream.
It’s quick, it’s comforting, and it’s one of those desserts that always gets requested again.
A Sweet Summer Memory in Every Bite
I grew up in Texas summers surrounded by overflowing baskets of peaches and roadside strawberries so red they almost glowed. My mom would slice them into cobblers or mix them into jam, but my favorite was always her crisp, especially when it was still warm and just slightly gooey under the crumble.
One evening, we were prepping dinner for family visiting from Georgia, and my mom handed me a bowl of sliced peaches and strawberries and said, “Make the topping and don’t forget the cinnamon this time.” It was my first time making a crisp on my own, and I’ll never forget pulling it from the oven, steam rising, syrup bubbling at the edges. The result? A dessert that disappeared before I even finished my plate of dinner.
That memory has lived in every crisp I’ve made since, and now, with this recipe, you can have the same kind of moment. Whether you’re making it for a summer cookout, a weeknight treat, or just to use up ripe fruit, this Strawberry Peach Crisp never misses.
Why This Strawberry Peach Crisp Works
Unlike pies, crisps are fast, flexible, and fail-proof. You don’t need to roll dough or chill anything in advance. This recipe uses everyday pantry ingredients and seasonal fruit to make something greater than the sum of its parts.
Here’s why it’s a reader favorite:
- Fresh, juicy fruit base that balances sweetness and tang
- Golden oat topping that’s crisp on top and slightly chewy underneath
- No mixer or special tools needed, just a bowl and a spoon
- Ready in under an hour, start to finish
- Customizable, works beautifully with berries, nectarines, or even a mix of stone fruit
If you’ve tried Peach Crisp or our Peach Cobbler before, this crisp is like their brighter, berry-kissed cousin. And if you’re craving something cool to go with it, a dollop of whipped cream or a drizzle of Strawberry Purée takes it over the top.
Perfect for Summer and So Easy to Make
When it’s too hot to bake a pie but you still want something warm, this crisp is your answer. The fruit syrup thickens naturally as it bakes, and the topping turns golden with just the right balance of chew and crunch.
Even better? It tastes just as good (if not better) the next day. Try it cold for breakfast, we won’t judge.
Print
Strawberry Peach Crisp
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Strawberry Peach Crisp is the ultimate summer dessert, fresh fruit baked to bubbling perfection under a buttery oat topping. Ready in under an hour with no mixer required.
Ingredients
1/2 cup old-fashioned oats
1/2 cup brown sugar
2/3 cup all-purpose flour
1/3 cup salted butter, melted
1/2 tsp cinnamon
2 1/2 cups peaches, peeled and sliced (about 3 peaches)
1 cup sliced strawberries
1/4 cup brown sugar (for syrup)
3 teaspoons cornstarch
1/3 cup water
1/8 tsp salt
1/2 tsp vanilla extract
Instructions
1. Preheat oven to 350°F and grease a 9×9-inch baking dish.
2. In a medium bowl, mix oats, brown sugar, flour, cinnamon, and melted butter until crumbly. Press half into the bottom of the baking dish.
3. Layer sliced peaches and strawberries over the crust.
4. In a saucepan, cook brown sugar, cornstarch, water, and salt over medium heat until thickened. Stir in vanilla.
5. Pour syrup over the fruit.
6. Sprinkle remaining oat mixture over the top.
7. Bake for 35–40 minutes until bubbling and golden.
8. (Optional) Broil for 2–3 minutes for a crispier topping.
9. Cool for 10–15 minutes before serving.
Notes
Use fresh or frozen fruit (thawed and drained).
Don’t overmix the topping, keep it crumbly.
To re-crisp leftovers, reheat in the oven at 300°F.
Pairs beautifully with vanilla ice cream or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 196
- Sugar: 19g
- Sodium: 87mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 18mg
The Best Ingredients for Strawberry Peach Crisp (+ Smart Substitutions)
This Strawberry Peach Crisp is all about fresh fruit flavor wrapped in a buttery, golden oat topping. The ingredient list is simple and straightforward, and most of the items you probably already have in your pantry or fridge.
Let’s break it down and explore easy swaps that let you customize this crisp to whatever fruit you’ve got on hand.
Ingredient List (Divided by Component)
Topping
| Ingredient | Amount | Role |
|---|---|---|
| Old-fashioned oats | ½ cup | Adds chewy texture to the crisp |
| Brown sugar | ½ cup | Sweetens and caramelizes |
| All-purpose flour | ⅔ cup | Binds the topping |
| Salted butter, melted | ⅓ cup | Provides rich flavor and helps topping crisp up |
| Cinnamon | ½ tsp | Adds warm spice to balance the fruit |
Fruit Filling
| Ingredient | Amount | Role |
|---|---|---|
| Fresh peaches, peeled and sliced | 2½ cups (about 3 peaches) | Sweet, juicy base |
| Sliced strawberries | 1 cup | Tart contrast to the peaches |
Syrup
| Ingredient | Amount | Role |
|---|---|---|
| Brown sugar | ¼ cup | Sweetens the syrup |
| Cornstarch | 3 tsp | Thickens the syrup |
| Water | ⅓ cup | Creates the syrup base |
| Salt | ⅛ tsp | Enhances the fruit’s natural sweetness |
| Vanilla extract | ½ tsp | Adds aroma and depth |
Ingredient Notes & Smart Swaps
- Peaches: Fresh is best for that juicy texture, but frozen or canned (drained) will work in a pinch. If using canned, cut back slightly on added sugar.
- Strawberries: Feel free to use raspberries or blueberries if that’s what you have. Any berry pairs beautifully with peaches.
- Oats: Old-fashioned oats give the best chew, but quick oats can be used for a finer, more cake-like topping.
- Butter: Salted butter balances the sweet topping, but if you’re using unsalted, just add a small pinch of salt.
- Brown Sugar: You can swap white sugar or even coconut sugar for a slightly different flavor.
- Cornstarch: Arrowroot or tapioca starch also work well to thicken the syrup.
This fruit base is also delicious when used in Peach Upside Down Mini Cakes or spooned over ice cream with a little Strawberry Purée. It’s that versatile!
A Crisp That Fits Any Season
While this dessert screams summer, it’s easy to adapt year-round. Try:
- Fall: Sub apples for peaches and add a pinch of nutmeg (think spiced crisp).
- Winter: Use frozen berries or canned fruit, and serve warm with whipped cream.
- Spring: Swap peaches for rhubarb or nectarines and keep the strawberries for color.
Tips for the Best Crisp Texture
- Don’t overmix the topping. It should stay crumbly, not become dough.
- Use ripe (not mushy) peaches. Underripe fruit won’t soften enough, and overripe ones release too much liquid.
- Broil at the end. For a golden finish, pop the crisp under the broiler for 2–3 minutes, just like you would with Peach Cobbler.
Step-by-Step: How to Make Strawberry Peach Crisp
Making this Strawberry Peach Crisp couldn’t be simpler. With just a few bowls and one pan, you’ll have a bubbling, golden-brown dessert that looks impressive but takes almost no effort. Let your oven do the work while your kitchen fills with the aroma of cinnamon, peaches, and buttered oats.
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with butter or cooking spray.
Tip: A ceramic or glass baking dish works best. It heats evenly and showcases the bubbling fruit base as it bakes.
Step 2: Make the Crumble Topping
In a medium mixing bowl, combine:
- ½ cup old-fashioned oats
- ½ cup brown sugar
- ⅔ cup all-purpose flour
- ½ teaspoon cinnamon
- ⅓ cup melted salted butter
Stir just until the mixture becomes crumbly. Don’t overmix, you want a coarse texture, not a paste.
Set aside half of the mixture to use as the topping later. Press the other half firmly into the bottom of your greased baking dish to create a quick crust.
This technique is similar to what we use in Peach Crisp, giving you structure on the bottom and crunch on top.
Step 3: Layer the Fruit
Evenly distribute 2½ cups sliced peaches and 1 cup sliced strawberries over the crust.
Use fresh, ripe fruit for best results. If using frozen, thaw and pat dry to prevent excess moisture from making the crisp soggy.
Step 4: Cook the Syrup
In a small saucepan over medium-high heat, combine:
- ¼ cup brown sugar
- 3 teaspoons cornstarch
- ⅓ cup water
- ⅛ teaspoon salt
Cook, stirring constantly, for 2–3 minutes until the mixture thickens into a glossy syrup. Turn off the heat and stir in:
- ½ teaspoon vanilla extract
Pour the warm syrup evenly over the fruit. This step ensures the fruit bakes up tender and flavorful, not watery or bland.
Step 5: Add the Topping
Sprinkle the reserved half of the oat mixture evenly over the fruit. Try to cover most of the surface, but it doesn’t need to be perfect. The gaps let the fruit bubble up and caramelize.
This layered approach is a nice contrast to something like No-Bake Summer Berry and Peach Cheesecake, which uses chilled fruit instead of baked layers.
Step 6: Bake
Bake at 350°F for 35–40 minutes, or until the topping is golden brown and the fruit is bubbly.
Optional: For a crisper topping, turn on the broiler for 2–3 minutes at the end. Keep a close eye to prevent burning.
Step 7: Cool Slightly and Serve
Let the crisp cool for about 10–15 minutes before serving. This helps the syrup set slightly, so you get nice clean scoops without too much liquid pooling at the bottom.
Serve warm with:
- Vanilla ice cream
- Whipped cream
- A drizzle of Strawberry Purée
- Or even cold straight from the fridge the next day
Serving Ideas & Why Strawberry Peach Crisp Is a Must-Bake
Once you’ve pulled your Strawberry Peach Crisp from the oven and taken that first spoonful of warm, buttery fruit with golden oat topping, you’ll understand why this dessert becomes an instant favorite. Let’s wrap up with common questions, serving tips, and a few final thoughts to make your crisp even better.
Serving & Storage Tips
Best ways to serve:
- Warm with vanilla ice cream (classic and always perfect)
- Cold the next day with coffee or tea
- Topped with whipped cream or crème fraîche for a more grown-up finish
- As breakfast, yes, you can! It’s basically fruit and oats, after all
To store leftovers:
- Let the crisp cool fully, then cover tightly with foil or transfer to an airtight container
- Store in the fridge for up to 4 days
- Reheat in the oven at 300°F for 10–15 minutes to re-crisp the topping
To freeze:
- Cool completely, wrap tightly in plastic and foil, and freeze up to 2 months
- Reheat from frozen at 350°F for 30–40 minutes
Want more cozy bake-and-store options? Try our Amish Apple Fritter Bread, it holds up beautifully after freezing.
A Crisp Worth Keeping
This Strawberry Peach Crisp captures everything we love about summer baking ,it’s fast, flexible, fruit-forward, and always a crowd-pleaser. Whether you’re baking for guests or just using up ripe fruit on a weeknight, it feels special without needing any fancy techniques.
And the best part? You can make it your own. Add berries, swap the fruit, sprinkle with toasted coconut, or change up the spices. It’s the kind of recipe that adapts with you, and the kind that keeps coming back on your table again and again.
Frequently Asked Questions
What is the difference between a peach crisp and a crumble?
Great question. A crisp typically includes oats in the topping, which gives it a chewy, toasted texture. A crumble usually skips the oats and is more like a streusel, softer and cake-like. This recipe is very much a crisp, thanks to that oat-packed topping.
Do peach and strawberry go together?
Absolutely. Their flavors are complementary, strawberries bring brightness and slight tartness, while peaches add juicy sweetness. The contrast creates balance, especially when paired with cinnamon and vanilla in a dessert like this. If you love fruity combos, try them chilled together in a Strawberry Crunch Salad.
Why is my peach crisp not crispy?
There are a few reasons:
Too much moisture from overripe fruit or frozen fruit not drained properly
Topping was overmixed or too thin
You skipped broiling at the end
Next time, try patting fruit dry and broiling the crisp for 2–3 minutes after baking for extra texture.
What makes Tropicana strawberry peach so popular?
It’s likely the same reason this dessert works so well, the sweet, smooth notes of peach paired with bright strawberry just feel refreshing, nostalgic, and satisfying. Whether in juice or a crisp, the combo is a winner.